French Onion Soup

6
Servings
15m
Prep Time
10m
Cook Time
25m
Ready In


"This recipe came from my mother, Constance Wagner. It is simple and never fails. It is even better when chilled and reheated though the bread and cheese should be added only just before serving."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (264.2 g)
  • Calories 181.7
  • Total Fat - 7.4 g
  • Saturated Fat - 4.6 g
  • Cholesterol - 19.2 mg
  • Sodium - 269.1 mg
  • Total Carbohydrate - 25.7 g
  • Dietary Fiber - 3.3 g
  • Sugars - 10.2 g
  • Protein - 5.3 g
  • Calcium - 145.2 mg
  • Iron - 0.8 mg
  • Vitamin C - 33.7 mg
  • Thiamin - 0.1 mg

Step 1

Peel and slice the onions and sauté in the butter till soft and slightly colored.

Step 2

Add the 6 cups beef broth or bouillon and simmer 10 minutes.

Step 3

Add seasoning to taste (no salt will be needed) with the minced garlic sliver and parsley.

Step 4

In 300' F. oven, dry out the bread slices, put one in each soup bowl, pour the soup on top and sprinkle with Parmesan cheese.

Tips & Variations


No special items needed.

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